Serves 4

1 1/2 cups plain flour

125g chilled butter, cut into pieces

pinch of salt

3 tbsp iced water

60g Tasmanian Heritage camembert, sliced into 8 slices

1/2 cup thickened cream

1 egg

pinch of grated nutmeg

salt and pepper, to taste

salad leaves, to serve

1 Place flour, butter and salt in the bowl of a food processor. Pulse until the mixture resembles fine breadcrumbs. Add water and pulse until the dough forms a ball. Press together gently using your hands to form a ball and wrap in plastic wrap. Refrigerate for 30 minutes to rest.

2 Roll pastry out thinly and press into four 11cm x 3cm flan tins. Trim pastry and freeze pastry cases for 30 minutes.

3 Preheat oven to 200C. Bake frozen pastry cases for 15 minutes or until light golden brown. Remove from oven and reduce temperature to 180C. Put 2 slices of camembert in each tart. Whisk cream and egg together in a mixing bowl and season with nutmeg, salt and pepper. Spoon the egg mixture into each tart and put on a baking tray. Bake for 25-30 minutes or until the custard is just set and golden on top.

4 Serve tarts warm or at room temperature with mixed salad leaves.